EVAPORATED MILK MOJONNIER CONTROLLER 155 



grees F. under above conditions of holding increases the retarda- 

 tion or viscosity 40 degrees. 



2. One minute of time at holding temperature of 240 de- 

 grees F. This means that each minute of holding at 240 degrees 

 F. longer than 15 minutes increases the retardation or viscosity 

 40 degrees and each minute of holding at 240 degrees F. less 

 than 15 minutes decreases the retardation or viscosity 40 degrees. 



3. Two degrees F. on temperature to which milk is heated 

 in hot well under 212 degrees F. This means that for every 

 two degrees F. below 212 degrees F. in the hot well the retar- 

 dation or viscosity is increased 40 degrees'. 



4. 20 pounds of extraneous water per 1000 pounds of evap- 

 orated milk. This means that the addition to or presence in 

 evaporated milk of 20 pounds of extraneous water per 1000 pounds 

 of evaporated milk reduces the retardation or viscosity 40 

 degrees. 



5. One ounce of solid sodium bicarbonate per 1000 pounds 

 of evaporated milk. This means that the addition to the unster- 

 ilized evaporated milk of one ounce of bicarbonate of soda 

 per 1000 pounds of evaporated milk reduces the retardation or 

 viscosity 40 degrees. 



6. When using the above correlation of factors as a guide, 

 it should be borne in mind that, with evaporated milk of a 

 higher degree of concentration the influence of these several 

 factors on the retardation or viscosity is altered and intensified. 



The Correct Viscosity for Evaporated Milk. The experi- 

 mental study of the viscosity of evaporated milk by Mojonnier 

 Bros. Co. has further demonstrated that a considerable portion 

 of the viscosity, as determined immediately after the evaporated 

 milk comes from the sterilizer, is lost during- the handling to 

 which the product is subjected from the time it leaves the ster- 

 ilizer and until it is ready to leave the shipping department, 

 and again in transport until it reaches the consumer. Also the 

 extent of this loss of viscosity is governed somewhat by the tem- 

 perature of the milk while it is so handled ; the higher the tem- 

 perature the greater the sacrifice in viscosity. 



Accordingly it has been found that for domestic trade a 

 retardation or viscosity of 150 degrees is the correct viscosity 

 for evaporated milk just as it comes from the sterilizer. For 



